RECIPES | PIZZA | NEAPOLITAN PIZZA DOUGH
NEAPOLITAN PIZZA DOUGH
A simple but effective recipe for a classic Neapolitan pizza dough, featuring Caputo "Pizzeria" Flour.
PREP
20 Min.
YIELD
Serves 4-6
PREP
5 Min.
BAKE
1.5 Min.
YIELD
Serves 1
INSTRUCTIONS
Store and proof your dough using a dough proofing box for ease of use and more consistent results.
- Add water, flour, and yeast to the mixing bowl.
- Mix on a low speed for two to three minutes.
- Add salt and mix an additional ten minutes.
- Cut and weigh dough balls in 9.5 oz portions. Refrigerate for use the following day.
- Pull dough from the refrigerator three hours prior to use for best baking results.
INGREDIENTS
- 1 kg Flour Caputo 00 "Pizzeria" Flour
- 620 mL Water
- 25g Salt 4 tsp
- 2g Active Dry Yeast 3/4 tsp
PRODUCTS IN RECIPE
NEAPOLITAN PIZZA DOUGH
A simple but effective recipe for a classic Neapolitan pizza dough, featuring Caputo "Pizzeria" Flour.
PREP: 20 Min.
YIELD: Serves 4-6
INGREDIENTS
- 1 kg Flour Caputo 00 "Pizzeria" Flour
- 620 mL Water
- 25g Salt 4 tsp
- 2g Active Dry Yeast 3/4 tsp
INSTRUCTIONS
Store and proof your dough using a dough proofing box for ease of use and more consistent results.
- Add water, flour, and yeast to the mixing bowl.
- Mix on a low speed for two to three minutes.
- Add salt and mix an additional ten minutes.
- Cut and weigh dough balls in 9.5 oz portions. Refrigerate for use the following day.
- Pull dough from the refrigerator three hours prior to use for best baking results.
NEAPOLITAN
PIZZA DOUGH
PRODUCTS IN RECIPE
ARTISAN PIZZA DOUGH
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